This coronavirus has us all stuck at home trying to keep busy. To be honest, nothing has changed much for me other than the fact that I have more mouths to feed. I absolutely love cooking for people and making them food. I really think it’s my love language. My roommate / one of my best friends has been home all week, so I’ve been making us dinner and it’s been so great! Today, I found this lamb recipe.
I accidentally mixed up some of the instructions and I was so worried that it would turn out like shit, but it actually ended up being pretty fricking amazing!
I went to Sprouts today and the entire meat aisle was basically gone. I was surprised the lamb section was also whipped out. The original recipe does call for just regular lamb chops, but unfortunately they only had these mini lamb chops available. To be quite honest, I’m kind of glad I stuck with these mini ones. They were so much easier to eat and I thought they were super cute!
I love when parts of my lamb are crispy on the edges. In order to achieve this, I patted the lamb dry and sprinkled flour all over the lamb. I then pan fried them for about 3 minutes or until brown. I tested two types of way to cook the lamb. The first type, I pan fried then marinated. The second type, I marinated and then patted dry and sprinkled flour all over it before I fried it. After cooking everything, I realized that the best was to marinated then pat dry and fry it! It comes out so much crispier!
This fennel salad was a total wing-it recipe. The original recipe calls for it raw and added last. I accidentally added it to the marinade. After I realized the mistake I made, I took out a small piece and tasted it. It still had it’s licorice taste. To be honest, I’m not a HUGE fan of licorice. So I decided to pan fry it with a bit of butter and olive oil. It came out soo good! I think moving forward this will be an a necessity for any red meat i cook moving forward. It just adds the perfect touch.
So here is the recipe:
1 large fennel bulbs – fronds and stalks reserved
1 cup of white wine (I used Woodbridge Chardonnay)
2 tablespoons of minced garlic
Zest of 1 sweet lime, peeled in strips, plus 1/2 the sweet lime juice (This lime is a bit hard to find so feel free to not include it in this recipe or just include the entire lemon’s juice)
Zest of 1 lemon, peeled in strips, plus 1/2 the lemon juice
1 teaspoon crushed pepper (I winged it and just sprinkled a bunch because I like my food spicy!)
1.5 lbs mini lamb chops
1 can of beef broth
1 tablespoon of cornstarch
1/4 cup of olive oil
1 tablespoon of greek yogurt
How to Make It
- Thinly slice the fennel stalks. Chop the fronds finely. In a bowl, combine the fennel, wine, broth, garlic, lemon and sweet lime zest and red pepper. Add the lamb chops and make sure that the lamb chops are submerged in the liquid. If the lamb chops are not full submerged, feel free to add a bit more wine. Keep in room temperate for 1 hour, or marinade overnight in the fridge.
- Remove the lambchops and place on a plate with paper towel. Pat dry. Strain about 1 cup of the marinade and separate the fennel. Some garlic and red pepper flakes will stick with the fennel. Do not wash this off. This will add flavor to the fennel when you pan fry it.
- Season the lamb chops and coat with flour on both sides. Set aside
- In a large skillet, heat 2 tablespoons of oil. Add the chops to the skillet and cook over moderately high heat until browned. Turn the chops, reduce the heat to moderate and cook until medium-rare or however you want it done. For medium rare, the internal temperature should be 145 degrees Fahrenheit. Transfer to plate and let rest. Do not cut to check the lamb. You want to let the lamb rest to keep it juicy.
- In the same skillet, add the reserved cup of marinade and boil over high heat. Add cornstarch. Mix well to make sure that there are no clumps. I used a whisk to scrap up the brown bits from the bottom of the skillet. Cook until it is reduced by half, about 5 minutes.
- Add the greek yogurt and salt and pepper. Mix thoroughly.
- If the sauce is not as thick as you would like, add a bit more cornstarch and keep mixing. Set aside
- In a clean pan, add 2 tablespoons of olive oil and 1 tablespoon of butter. Once melted add fennel remains. Pan fry until lightly brown. Add salt and pepper to taste.
- Transfer chops to plates and top with roasted fennel. Spoon the sauce all over and serve.